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Baked Feta With Greens and Lemon-Tahini Dressing

McConnell Warns Senators Against Convicting Trump Ahead of Trial

Senate Majority Leader Mitch McConnell (R-Ky.) said that convicting President Donald Trump in a Senate impeachment trial would “almost guarantee the impeachment of every future president.” McConnell noted that some Democrats have been trying to impeach Trump since he was inaugurated, including House Judiciary Chairman Jerrold Nadler (D-N.Y.), who campaigned for the chair by touting his expertise regarding impeachment. The push to impeach Trump “isn’t really about Ukraine policy or military assistance money,” McConnell said on the Senate floor in Washington on Tuesday. “Presidential impeachment may be the gravest process our constitution contemplates. It undoes the people’s decision in a national election, going about it in this subjective, unfair, and rushed way is corrosive to our institutions. It hurts national unity, and it virtually guarantees—guarantees—that future Houses of either party…

Baked Feta With Greens and Lemon-Tahini Dressing

There aren’t many times when I think that feta can get better than it is in its natural state. It already adds a tangy creaminess to dishes, so it almost feels selfish to ask more of it. And yet, when you bake it, it transforms into something different—not better, but just as good. It becomes softer, both in texture and taste, and feels like a more gentle way to eat feta, if that makes sense. Plus, the leftovers are solid.

Prep Time: 5 minutes
Total Time: 25 minutes
Serves 2, 4 for sharing

  • 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
  • 10 1/2 ounces red or curly kale, or cavolo nero (lacinato kale), leaves removed from stems, cut or hand torn into 2-inch pieces (about 3 packed cups)
  • 3 tablespoons olive oil, plus more for drizzling
  • Salt and freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 2 (8-ounce) blocks feta, preferably Bulgarian, halved horizontally to make 1-inch thick pieces
  • 1/4 cup (1 ounce) pumpkin seeds
  • 1 tablespoon tahini
  • 3 tablespoons extra-virgin olive oil
  • Juice of 3 lemons

Efficiency Moves: Preheat the oven while you prep the chickpeas and kale. Make the dressing while the food is in the oven.

Preheat the oven to 400 degrees F with a sheet pan inside.

When the oven is ready, remove the sheet pan and carefully add the chickpeas and kale, then toss with the oil, salt, pepper, and spices, using a wooden spoon or your hands, making sure not to burn yourself. Spread the ingredients evenly, then create little pockets to nestle the feta into, making sure they have direct contact with the sheet pan. Drizzle the feta with olive oil and pepper.

Return to the oven and bake until feta has softened, the kale has browned in spots and the chickpeas become crisp with a darker brown hue—around 15–20 minutes. Mix the kale and chickpeas around with a wooden spoon halfway through and leave the feta as it is, but do keep an eye on it towards the end of cooking time so it doesn’t go from nice and crisp to burned. Add the pumpkin seeds during the last 5 minutes of cooking, when the kale has just started to crisp and become an intense green-brown.

Meanwhile, in a small serving bowl, whisk together the tahini, extra-virgin olive oil, juice of 2 lemons, and salt and pepper, adjusting the seasoning to taste. Remove the sheet pan and squeeze the rest of the lemon juice on the greens and chickpeas. Divide between plates and serve with the dressing on the side.

Recipe Notes: If you are not into feta (we can talk about this later), try halloumi and cut it into small cubes. Halloumi is a brined cheese with a high melting point, which makes it easy to grill, fry, or bake without it falling apart. The only downside is that if you let it cool too long, it gets rubbery in texture.

Leftover Notes: The next day, mix leftovers with scrambled eggs or use on top of cooked grains with the dressing.

Recipe excerpted with permission from “Keeping It Simple by Yasmin Fahr, published by Hardie Grant Books.

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House Votes to Send Impeachment Articles, Managers to the Senate

The House of Representatives voted to transmit articles of impeachment against President Donald Trump to the Senate following a month-long delay. The House approved the matter in a 228-to-193-vote that was largely along partisan lines. It came after House Speaker Nancy Pelosi (D-Calif.) named two House chairmen who led the impeachment inquiry as prosecutors for the Senate trial. They are Intelligence Committee Chairman Adam Schiff (D-Calif.), who led the probe, and Judiciary Chair Rep. Jerrold Nadler (D-N.Y.), whose committee approved the impeachment articles. Nadler called the House to vote on the managers just hours after they were named by the speaker. A 10-minute debate ensued between the GOP and Democrats on the floor, with Nadler again arguing that a “fair trial” in the Senate “must include additional documents and relevant witnesses.”…

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